Hazelnut Maple Cookies with Orange Zest

This week’s recipe is actually from a really amazing bakery in Brooklyn that I visited a few months ago. We stayed in this great Airbnb walking distance from this great little bakery, Ovenly. One night while waiting for our table across the street at the legendary Paulie Gee’s, we walked by the closed bakery window and smelled the fresh cookies baking in the back. The next morning we went back for a quick scone before our ferry ride across the river and decided, this place was it for the remainder of the trip. So on the last day, I grabbed their cookbook and brought it home to try out. So here we go. 

1. Preheat the oven to 350˚ F. Line two rimmed sheet pans with parchment paper.

   

2. In a food processor, pulse the hazelnuts until they form a coarse meal. The pieces should not be larger than about 1/8-inch in diameter.

   

3. Transfer the hazelnut meal to a large bowl. Add the sugar, egg whites, maple syrup and zest. Using a rubber spatula or your hands (if you choose this method, wet your hands first to prevent the dough from sticking to them), mix and let rest for 10 minutes at room temperature, or until the dough is slightly dry to the touch.

   

4.  Using your hands or a small scoop, form the dough into 1 1/2-inch balls.
5. Pour the maple sugar in a small bowl. Roll each dough ball in the maple sugar, coating it completely. Place on a rimmed sheet pan, and top each with half a hazelnut by pressing the nut into the dough.

   

6. Bake for 12 minutes, or until lightly golden. Let the cookies cool fully before serving.

   

Get Creative

• This cookie is also great with toasted hazelnuts. Simply place nuts on a rimmed sheet pan and toast for 10 minutes in a 350˚F oven. Let cool before using.
• Try using any favorite nut like pecans or walnuts.
• Roll cookies using any of your favorite sugars like confectioners’ sugar, sanding sugar, or even cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon cinnamon)